Dutch Oven Elk Rib Or Brisket Barbeque Recipes

Steps:

• For the brisket: Preheat a convection oven to 225 degrees F. Rub the brisket with salt, pepper and paprika. Add the brisket to a deep pan and add the melted butter and oil so the meat is just submerged.
• Cover the pan tightly with foil and cook for 8 hours.
• Set aside the brisket to cool to room temperature in the fat. Store the brisket in the refrigerator.
• For the sauce: While the brisket cooks, add the vinegar, molasses, sugar, bourbon, chile sauce, Worcestershire sauce, horseradish, salt, garlic, ginger and cinnamon to a 4-quart saucepan set over medium heat. Stir continuously until the liquid reduces by half and is the consistency of syrup, about 1 hour.
• When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat.
• Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings.

Steps:

• Sprinkle brisket with seasoned salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.
• Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
• Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
• Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Steps:

• Trim and pat dry ribs or brisket cut brisket into 1/2 to 1 lb. chunks.Start 20 to 25 charcoal briquets. When briquets are well started, spread out half of them in the fire pan and set Dutch oven over them. Make sure the Dutch is level.Add cooking oil to Dutch oven and press garlic cloves into the oil as it warms. Saute for 2 to 3 minutes.Add meat, and turn frequently for a few minutes. Quarter or dice onions and arrange on top on meat.Leave 1-inch of space on top. Add wine and six pack of beer. Put lid on and add remaining briquets to the lid with old kitchen tongs.Be prepared to add more briquets in about 1 to 1 1/2 hours after starting. Check occasionally and add more liquid if necessary.Allow to simmer for 3 to 4 hours 30 to 40 minutes before serving remove lid and pour off excess liquid leaving about 1/2 inch in bottom of Dutch oven. Brush on barbeque sauce, put lid back on and reduce number of briquets in half. Remove briquets about 10 minutes before serving. Serve with barbeque sauce on the side, green garden vegetables, potato salad and homemade rolls.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Steps:

• In a 12 inch dutch oven cook onions until they are clear.
• Add remaining ingredients, except ribs.
• Cook for 15 minutes, just simmering, stir often.
• Add ribs and cover with lid.
• Cook in a slow oven, 250 degrees, for 2-3 hours or until tender.

Steps:

• Trim as much fat as possible off the brisket and trim to fit in a 12 inch Dutch Oven. Rub with a small amount of oil and salt and pepper to taste. Saute garlic in oil till golden brown. Place brisket in Dutch Oven, sear 3-4 minutes per side. At this point I like to sprinkle the brisket liberally with Schillings Chicken Mesquite Seasoning®. Cover with sliced onions and add beer. If yours is a dry camp substitute 4 - 5 cups water and or beef bouillon.Put about the same number of briquets top and bottom, 12-14, and for the next hour work on shucking the corn or putting the finishing touches on a potato salad. Check the liquid about this time and add more if needed. Keep about 1-inch liquid in your Dutch Oven.Minimum cooking time is about 1 1/2 hours. I prefer to cook mine about twice that long, which is usually enough to make this fairly tough cut of meat succulent and tender. Add fresh charcoal when needed. Forty-five minutes before dinner pull the lid and brush top side with BBQ sauce and continue to cook for 30 minutes.Fifteen minutes before serving, remove brisket from DO and allow to rest on a cutting board. Slice and serve with your favorite BBQ sauce on the side. (Only Yankees eat their meat smothered with BBQ sauce.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp